If you enjoyed last month’s Matcha Tiramisu, with a matcha inspired twist, then you will love this take on a classic French favourite, Profiteroles. We’ll be adding a delicious matcha and rum custard filling to a traditional Profiterole. Today’s recipe is from Suzane from @mybasket- a food lover from San Francisco who cooks and bakes many beautiful and delicious recipes and shares them on her instagram.

These Matcha Rum Profiteroles are both luscious and decadent with the addition of rum. The super light choux pastry encases a semi-sweet, moist and smooth filling, flavored with matcha green tea and rum. The flavors go so well together, creating delicious treats to enjoy yourself and share with your loved ones.

Profiteroles filled Rum Matcha Green Tea Custard

Ingredients

Choux Pastry

1 cup water

113g butter

1 cup flour, sifted

1 tsp salt

1 tbsp granulated sugar

4 large eggs, beaten

Matcha Custard

4 tsp Matcha Green Tea

2 cups whole milk

½ cup sugar, divided equally

⅛ tsp kosher salt

4 large egg yolks

2 tbsp rum

¼ cup cornstarch, sifted

½ cup heavy whipping cream

Method

In large saucepan, bring water, salt, sugar and butter to boil.

Remove from heat immediately, and mix in well the sifted flour.

Return to the heat and stir continuously until mixture unstick to sides of pan.

Remove from heat and let cool completely.

Gradually add beaten eggs and mix well until reaching the dropping consistency.

Place in a piping bag fitted with a nozzle and pipe in circles onto a lined baking sheet.

Bake for 40 mins at preheated oven at 375 F.

For the custard, place the matcha, milk, half portion of sugar and the salt into a saucepot.

Bring it to a boil, whisking to dissolve the matcha green tea then off from heat.

In another bowl, use electric mixer whipping egg yolks and remaining sugar until light and pale.

Add the cornstarch and whip until smooth, about 2 mins.

With mixer on low, slowly add the prepared matcha mixture.

Transfer back into saucepot and whisk it constantly over medium heat while bringing it to a boil.

Let mixture boil for 30 secs, whisking constantly.

Use a spatula to scrape into a clean bowl to cool mixture to room temperature for 10 mins

Stir in the rum once cool down, then cover the bowl with plastic wrap and refrigerate for 1h.

Use an electric mixer to whip the heavy whipping cream to medium peaks.

Fold whipped cream into the chilled pastry matcha cream.

Fill the puffs with the pastry cream using a piping bag with a small nozzle.

Make these for next weekend gatherings and imagine the afternoon breeze from the Champs-Élysées. Bon appetite!